semisweet chocolate ganache

1 servings
1 cup Heavy cream
2 tablespoons Unsalted butter
2 tablespoons Granulated sugar
12 ounces Semisweet chocolate, broken into 1/2 pieces

Heat the heavy cream, butter, and sugar in a 2½ quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl.

Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.

"Death By Chocolate" Kenan Books, Inc 15 West 26th Street New York By Marcel Desaulniers From Rizzoli International Publication, Inc.

Posted by Ken Strei

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